Sweet potatoes are a mainstay during the holidays. The cream cheese adds a creamier, sweeter punch to an already sweet veggie. Baking them twice gives them a slightly crispy edge that makes for a fun alternative to the traditional mashed version.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:Serves 2
Category:Sides & Sauces
Ingredients
Scale
2 large sweet potatoes, unpeeled
2 ounces cream cheese
2 tablespoons heavy cream
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans
Salt and freshly ground black pepper
Fresh parsley leaves
Instructions
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
Cut the potatoes lengthwise in half and place cut-side down on the baking sheet. Bake until tender, 30 to 35 minutes.
Scoop out the centers of the potatoes into a medium bowl, leaving 1/4-inch-thick shells. Add the cream cheese, cream, brown sugar, and cinnamon to the potato centers and mash until combined.
Fill the sweet potato shells with the potato mixture; sprinkle with the pecans and season with salt and pepper. Return to the oven and bake until the potatoes are heated through and the pecans are toasted, 5 to 8 minutes. Sprinkle with parsley and serve.
